Simmered Hijiki Packed with Nutrients

Name: Simmered Hijiki Packed with Nutrients
Yield: 4 servings
Cuisine: American
Ingredients: 20 grams Hijiki dried seaweed; 1 Carrot; 30 grams Lotus root; 1 dash Vinegar; 1 Aburaage; 1 and 1/2 tablespoon Vegetable oil; 100 ml Dashi stock; 3 tbsp Sake; 1 tbsp Sugar; 1 tbsp Mirin; 2 tbsp Soy sauce; 1 Beans

cookpad.japan @cookpad_jp

These are the notes I took when I cooked this deliciously.

Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

These are the notes I took when I cooked this deliciously.

Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

cookpad.japan @cookpad_jp

These are the notes I took when I cooked this deliciously.

Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

These are the notes I took when I cooked this deliciously.

Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

Saved

Ingredients

4 servings

20 gramsHijiki dried seaweed
1Carrot
30 gramsLotus root
1 dashVinegar
1Aburaage
1and 1/2 tablespoon Vegetable oil
100 mlDashi stock
3 tbspSake
1 tbspSugar
1 tbspMirin
2 tbspSoy sauce
1Beans

Saved

Steps

1

Rehydrate the hijiki to soften, then drain. Mince the carrots.
2

Slice the lotus root into thin wedges, place in vinegar water, and remove any scum.
3

Lightly mix the the aburaage in boiling water. Wring out, then mince.
4

Heat some vegetable oil in a frying pan and quickly cook the vegetables. Then add the hijiki and the aburaage. Cook until it wilts.
5

Add the dashi stock and the sake. Once it comes to a boil, reduce the heat. Add the sugar and mirin and boil for 4-5 minutes.
6

Add the soy sauce and continue to simmer until the stock has cooked off, mixing occasionally.
7

If you boil it after adding the soy sauce, the aburaage will become too salty, so taste it frequently, and turn off the heat when it's to your liking, then let it cool.